Directions

In a large skillet, brown chicken in batches in 2 tablespoons butter. Transfer to two ungreased 8-in. square baking dishes. Cover and bake at 350° for 20-25 minutes or until a meat thermometer reaches 170°.

Meanwhile, in the same skillet, saute mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.

Drain chicken; top with soup mixture. Serve one casserole immediately with rice or noodles. Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles.Yield: 2 casseroles (4 servings each).